Roast Med Veg

Ingredients

1 aubergine

2 red peppers

2 red onions

2 Portobello mushrooms

2 courgettes

Bunch fresh thyme

Olive oil

Salt and pepper

Small drizzle honey

Splash balsamic vinegar

Method

Cut all the vegetables into large chunks and toss in a large roasting pan with the olive oil, salt and pepper, honey and balsamic. Roast for 30 minutes or so at 180 degrees/gas 4. To serve, arrange on a bed of mixed leaves. Food cooked and styled by Domini Kemp and Gillian Fallon